Penne with Creamy Pumpkin Sauce

This recipe is from November 2007 Everyday Food. I am just getting caught up on recipes from last year thanks to a pregnancy that kept me out of the kitchen for a long time. This sounded really good. It was easy to make and I will use it again with the changes/suggestions I've noted. I really like pumpkin, but, as is, this was a little too harvest/earthy for me.

*12 oz. mini penne
*salt
*2 TBSP. olive oil
*1 TBSP. fresh rosemary
*1 can (15 oz.) pure pumpkin puree (I'd use half this amount)
*1 garlic clove, minced (I'd use 2)
*1/2 c. half-and-half (I'd use a full cup and maybe just go for straight cream)
*1/3 c. grated Parmesan (I topped the pasta with more)
*1 TBSP. white-wine vinegar
*1/4 tsp. red-pepper flakes, plus more for garnish

Cook the pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain and set aside.
In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1-2 minutes. Use a slotted spoon to transfer rosemary to a paper towel, leaving oil in pot.
Carefully (oil spatters) add pumpkin, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes and up to 1 cup reserved pasta water. Stir sauce until heated through (2-3 minutes).
Add pasta to sauce, toss to coat. If sauce is too thick add some reserved pasta water. Season with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.
Like I said, this was good, but a little to pumpkin-y for me. The 7-month-old loved this and will be eating the leftovers.